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Caraway Rye Bread

“IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan”

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Reviewed: Jun. 28, 2008

Millie Feather- Bread genius! This was way better than I thought it would be. I doubled the caraway, but that was the only change. I baked half in a bread loaf pan and one in a round loaf, they did not rise very much when baking. However, this was probably my fault. After reading other reviews, I probably should have let the bread rise longer than an hour. You need to stop reading this and go bake some of this bread right now. AWESOME!! Making patty melts with what is LEFT...already ate most of it right away....

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solar_biscuit

	Cooking Level: Intermediate Home Town: Ramona, California, USA
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Reviewed: May 18, 2008

This was the recipe I was searching for. It tasted just like my grandma's. Excellent

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Junice Wonnacott-Taylor

	Cooking Level: Intermediate Home Town: Dauphin, Manitoba, Canada
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Reviewed: Dec. 2, 2007

Having read the reviews, I made one change with the caraway seeds. I added 1 TBSP of finely ground caraway seeds (used a coffee grinder) and also added 1/2 TBSP of whole caraway seeds to the dough. Then I sprinkled a a teaspoon or so on top. Delicious!

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faithann


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Reviewed: Nov. 11, 2007

This is the first rye bread I've baked and am I happy I chose this recipe. It was very easy to make and the result is fantastic: very light and subtly flavorful. I started the kneading process with all of the rye flour and only two cups of all purpose flour and slowly added the additional 3/4 cups as the dough became too sticky to knead. It worked beautifully with a total kneading time of five minutes. Only change I made was doubling the amount of caraway seeds. Thanks, Millie, for a great recipe which will become a regular in my kitchen.

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Tarte Citron

	Cooking Level: Expert
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Reviewed: Oct. 16, 2007

Very good flavor, used a 20/80 mixture of soft white wheat and hard red, used a bit more rye flour. Very tasty bread, will make this again.

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BBUDUS

	Cooking Level: Expert Home Town: Springfield, Nebraska, USA Living In: Broadview, Montana, USA
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Reviewed: Jul. 26, 2007

wow! This recipe turned out great. I used the whole recipe to make 1 big loaf - living in high altitude I needed to add a little extra flour and it baked for about 5 min longer. I tried another recipe for rye bread from this site that didn't turn out at all! Thanks so much! I will be using this often!

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SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Mar. 29, 2007

This bread is delicious! I was out of brown sugar... I wish I had molasses to sub, but honey had to do... still, it's very moist. I baked it in bread pans. Will make again - so far my favorite rye bread recipe on this site. And next time I will use molasses instead of brown sugar.

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Maegan


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Reviewed: Jan. 28, 2007

Very tasty (tried it while still warm). I added about 1/2 Tablespoon more caraway seed than called for. Also, cooked it in two 8 inch bread pans instead of rounds. Made "shorter" loafs than I hoped for, but tastes great just the same.

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Boeke


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